Tuesdays with Dorie BWJ: Semolina Bread

I thought I was in for a whole day project when I set out to make Nick Malgieri’s Semolina Bread. The recipe calls for three two-hour proof periods, but with the East Coast heat and humidity, my kitchen is its own proof box. I had that loaf ready for the oven in under five!

I made the dough in the food processor. So easy. I cut the salt by a quarter teaspoon, and added it to the dough after the rest period in the processor. Besides that and my shorter proof times, I followed the recipe as-is.

I wanted my loaf to be like bread from the Italian bakeries over in Carroll Gardens, so I spritzed it with a little water and sprinkled on some sesame seeds before I put it in the oven. Then they all more of less fell off when I cut into it, but whatever. I had a crusty, golden loaf of bread, and it was delicious. My favorite part of a crusty loaf like this is the end bit. Actually my favorite parts, since there are two end bits! Slathered with a little salty butter, they are my ideal baker’s treat.

The bread looks amazing! And I love the end too, preferably topped with Irish butter (never fails to make me swoon). You should try egg white mixed with a little water for the sesame seeds. I use it all the time for my sandwich loaf (the honey oatmeal one from King Arthur flour) and they never fail to stick!